Roll dough into 2 inch balls and flatten gently with the palm of your hand. Because these cookies contain no gluten they will have a bit of a crumble to them and the edges will crack a little. Don’t worry too much about it.

Completely optional, use a fork to make a cross pattern, as in traditional peanut butter cookies.

Bake for 13-15 minutes.

If you’re drizzling with chocolate, allow to cool completely then transfer to another cookie sheet lined with parchment paper and place a wire rack on top.

While cookies are cooling. Melt chocolate and coconut oil in the microwave in 5 second increments or in a double boiler. Be careful not to scorch the chocolate by stirring constantly and removing from heat once completely melted.

Using a spoon or a dish with a pour spout drizzle desired amount of melted chocolate over the cookie. I also like to sprinkle sea salt flakes on top.

Optional: Place cookie sheet with cookies in freezer to allow chocolate to harden more quickly.